Re: Substituting Egg Beaters for Eggs in Recipes

Kent wrote on Tue, 26 Jun 2007 13:13:03 -0700:


K> "Steve Pope" <spope33@xxxxxxxxxxxxxx> wrote in message
K> news:f5q8gv$qrh$1@xxxxxxxxxxxxxxxxx
??>> Kent <kh6444@xxxxxxxxxxx> wrote:
??>>
??>>> No!
??>>> The yolk of the egg is why we have egg beaters. The yolk
??>>> is 100% fat, mostly cholesterol, and designed to shorten
??>>> your life. ??>>> nothing duplicates.
??>>> ??>> Steve
??>>
K> Trader Jose's sells extra large eggs for $.99 ongoing.
K> That's 12 whites/dollar. You can't
K> beat that, and you're getting something fresh.
K> I don't completely exclude the yolk in my cooking. When I
K> make souffle, for example, I use 1-2 yolks to 6-7 whites
K> rather than the usual 5 yolks to 6 whites. A souffle without
K> any egg yolk unfortunately just doesn't make it, though it
K> can be done.

Even if you can't beat them, egg-beaters have their uses and an opened container keeps for a week or so. One recipe, concerned with fat avoidance, is in "oven-fried" chicken and fish. Basically, the chicken emulates Japanese Tonkatsu which, of course, is actually deep fried.

The usual recipes suggest beating a regular egg with water but egg-beaters work too without the water.

Basically, one dusts the fish or chicken fillets with seasoned flour, dips in egg beater, then flour and egg-beater again and finally in Japanese Panko bread crumbs.

Let the meat rest for 20 minutes or so then cook at 450F for 20 minutes on a dish dusted with corn flake crumbs or corn meal. Store-bought Japanese Tonkatsu sauce (even ketchup with some lemon juice or cocktail sauce) goes well with the chicken and Tartare sauce with the fish.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

.

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